By Dr. Janet Brill
Basil, walnuts, extra virgin olive oil, whole wheat flour…now this is a breakfast of champions. For a light and fantastic way to spend Christmas Day, try this super-healthy, super-easy and irresistibly delicious breakfast of holiday pesto crepes.
Here is a healthy breakfast recipe of holiday crepes with pesto:
Serves: 4-6 (Yield: 13 crepes)
For the Pesto:
Place all pesto ingredients into a food processor and blend pesto until a spreadable consistency.
For the Savory Crepe Batter:
To make the crepes: Add all crepe batter ingredients into a blender and process until combined. Refrigerate at least a few hours, or refrigerate overnight.
For each crepe, lightly spray a crepe pan with non-stick Pam butter spray and heat pan until hot. Pour ¼ cup of batter into pan. Rotate pan so that the crepe is thin and even and flip once the crepe is golden brown in color. When the other side is golden brown, the crepe is done. Cook crepes and keep warm. Add filling to the center of a savory crepe and roll. Garnish with fresh basil and serve.
Fat: 30 g
Protein: 11 g
Sodium: 180 mg
Carbohydrates: 23 g
Fiber: 4 g